View Pit Stop page for race #2651 by bardhoner — Ghost race
View profile for Monster, how should (bardhoner)
Official speed | 91.19 wpm (57.90 seconds elapsed during race) |
---|---|
Race Start | May 7, 2013 10:18:43am UTC |
Race Finish | May 7, 2013 10:19:41am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. mqrius (78.80 wpm) 3. grey2 (73.31 wpm) |
Accuracy | 91.0% |
Points | 0.00 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |